Lamb & Chickpea Curry

Ingredients

  • Olive Oil

  • 300g diced lamb shoulder

  • 1 tsp mustard seeds

  • ½ tsp ground turmeric

  • 1 tsp chilli powder

  • 1 Tbsp Madras curry powder

  • 5cm piece ginger

  • 4 cloves garlic

  • 3 onions

  • 10 curry leaves

  • 2 x 400g tins chickpeas

  • 1 vegetable stock cube

  • 1 x 400g tin whole tomatoes

  • ½ x 400g tin coconut milk

  • 200g baby spinach

  • 1 bunch fresh coriander

Method

  • Heat 1 tablespoon of oil in a large, deep pan over a medium heat, then add the lamb, spices and curry powder.

  • Cook gently for 15 minutes, or until browned all over, stirring occasionally. Meanwhile...

  • Peel and finely slice the ginger, garlic and onions.

  • Add the sliced ingredients and curry leaves to the pan, then cook for a further 10 to 15 minutes, or until softened, stirring occasionally.

  • Add the chickpeas (including their juice), tomatoes, and 1 cup vegetable stock.

  • Slowly bring to the boil, breaking up the tomatoes with the back of a spoon.

  • Cover with a lid, reduce the heat to low, and simmer gently for 1 hour 30 minutes, or until the lamb is tender and the sauce has thickened and reduced, occasionally stirring and scraping any bits from the bottom of the pan.

  • Add the coconut milk and spinach to the pan, stir well, then bring just back to the boil.

  • Season to taste, then tear the coriander leaves over the top. Delicious served with basmati rice.

NOTES

Looking for those spices? Ask us about our Herbies range of spices instore.

Johanna Bostock